Ingredients
4ozbittersweet chocolate,or semisweet chocolate
1cupsalted butter,2 sticks, softened
1½cupsultra-fine sugar
1tspvanilla extract
4eggs,room temperature
¼tspespresso powder,optional
1pie shell,9-inch, pre-baked
3cupswhipped cream
1chocolate bar,roughly chopped, or shaved, or melted
4ozbittersweet chocolate,or semisweet chocolate
1cupsalted butter,2 sticks, softened
1½cupsultra-fine sugar
1tspvanilla extract
4eggs,room temperature
¼tspespresso powder,optional
1fully pre-baked 9-inch pie shell,homemade or store-bought
3cupsWhipped cream
1chocolate bar,roughly chopped or shaved or melted into curls
Preparation
Heat the chocolate in a microwave-safe bowl in 20-second intervals, stirring between, until completely melted.
Set aside, then let cool for about 10 minutes until it is room temperature.
In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar for 1 to 2 minutes on medium-high speed until fluffy.
Gradually add the cooled chocolate to the butter and sugar mixture.
Add the espresso powder, then beat the mixture on medium-low speed until thoroughly combined. Add the vanilla, then beat until combined.
Switch to the whisk attachment. Add one egg, then beat for 5 minutes on medium speed. Repeat with the remaining three eggs, beating the mixture for an additional 5 minutes after each egg.
Pour the filling into a baked pie shell in a pie plate, then use a spatula to spread out the top evenly.
Refrigerate for at least 2 hours or until chilled.
Top with desired amount of whipped cream, then garnish with chocolate shavings, and enjoy!
Heat chocolate in a microwave-safe bowl in 20-second intervals, stirring between, until completely melted. Set aside and let cool for about 10 minutes until it is room temperature.
In the bowl of an electric stand mixer using the paddle attachment, cream together butter and sugar for 1to 2 minutes on medium-high speed until fluffy.
When melted chocolate has cooled, gradually add it to the butter/sugar mixture. Add the espresso powder (if using). Beat the mixture on medium-low speed until thoroughly combined. Add vanilla and beat until combined.
Switch to the whisk attachment. Add one egg, and beat for 5 minutes on medium speed. Repeat with remaining three eggs, beating the mixture for an additional 5 minutes after each egg.
Pour the filling into a baked pie shell in a pie plate, and use a spatula to spread out the top evenly. Refrigerate for at least 2 hours or until chilled before serving.
Top with desired amount of whipped cream, then garnish with chocolate shavings or curls.
